Soup With Sausage, Savoy cabbage, Cannellini Beans and Tortellini

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
100 grams fresh fennel bulb, chopped
1/2 teaspoon dried thyme or ½ tbs chopped fresh thyme
1/4 teaspoon dried red pepper flakes
700 milliliters water
100 grams Savoy cabbage, chopped
1/2 cup canned cannellini (white kidney beans), rinsed and drained
100 grams fresh cheese tortellini
1/4 cup grated Parmesan

Preparation

1
Heat olive oil in a large pot over medium-high heat.
2
Add sausage, onion, garlic, fennel, thyme and red pepper and sauté about 10 minutes or until the vegetables are soft and the sausage is brown.
3
Add water and bring to a boil.
4
Stir in Savoy cabbage and tortellini, simmer 6-8 minutes until pasta is almost al dente (do not overcook).
5
Add cannellini beans, reduce the heat and simmer for about 4 minutes.
6
Serve topped with grated parmesan cheese.

 



About

Early spring-time soup wonderful in taste, aroma and ingredients.

Yield:

4

Added:

Tuesday, March 8, 2011 - 12:17pm

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